Blackened Chicken Pot Pie

Ingredients

Blackened Chicken

• 2 lbs boneless, skinless chicken thighs
• 2 tbsp P&L Cajun Blackening Rub
• 1 tsp P&L Steak Rub (optional for depth)
• 1 tbsp butter
• 1 tbsp oil (olive or avocado)

Filling

• 3 tbsp butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 1 roasted poblano pepper, diced
• 2 cloves garlic, minced
• 2 tbsp flour
• ½ cup white wine or bourbon (optional)
• 1 ½ cups chicken stock
• 1 cup heavy cream
• 2 tsp P&L Cajun Blackening Rub
• ½ tsp P&L Steak Rub
• 1 tsp Dijon mustard
• 2 cups roasted carrots, chopped
• 1 cup frozen peas
• 2 cups small diced potatoes, par-cooked
• Cubed blackened chicken (from above)

Crust Options

Option 1 – Flaky Butter Crust

• 1 pie crust dough
• Mix 1 tsp P&L Cajun Blackening Rub + ½ tsp P&L Steak Rub into dough before rolling

Option 2 – Cheddar Biscuit Lid

• 1 batch sharp white cheddar biscuit dough
• Brush with melted butter + sprinkle P&L Cajun Blackening Rub

Option 3 – Puff Pastry with Char

• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)
• Sprinkle flaky salt on top

Cooking Instructions

1. Blacken the Chicken

Smoker Option:

1. Coat chicken thighs with P&L Cajun Blackening Rub and a touch of P&L Steak Rub.
2. Heat cast iron over high heat, add butter and oil.
3. Sear both sides until a dark crust forms.
4. Move to smoker at 225°F with hickory or pecan until 165°F internal.
5. Rest and cube.

Oven Option:

1. Preheat oven to 400°F.
2. Sear chicken in a hot cast iron with butter and oil until crusted.
3. Transfer pan to oven and finish baking until 165°F internal.
4. Rest and cube.

That blackened crust is key it locks in the flavor and texture inside the pie.

2. Build the Filling

1. In the same pan, melt butter and sauté onion, celery, poblano, and garlic until soft.
2. Stir in flour to form a light roux.
3. Deglaze with white wine or bourbon (optional).
4. Add chicken stock and cream, whisking until smooth and thickened.
5. Season with P&L Cajun Blackening Rub, P&L Steak Rub, and Dijon mustard.
6. Fold in cubed chicken, roasted carrots, peas, and potatoes.
7. You want it thick and rich, not soupy.

3. Assemble & Bake

1. Pour filling into a cast iron skillet or baking dish.
2. Top with your chosen crust (flaky, biscuit, or puff pastry).
3. Brush with butter or egg wash.
4. Bake at 400°F for 20–25 minutes, until crust is golden and filling bubbles at the edges.
5. Let rest 10 minutes before serving. 

Pro Tip:

• Drizzle with Cajun cream reduction
• Garnish with crispy fried sage
• Add smoked corn to the filling
• Brush crust with garlic butter + parsley before turn-in
• Serve in individual cast iron minis for visual dominance